EMERIL'S BROCCOLI AND CHEESE SOUP WITH CROUTONS
I love Emeril because he almost never lets me down. This recipe came from an episode of Emeril Live. I usually use fresh broccoli, and roast it just until it browns up around the edges. I also add about 1/2 teaspoon of Essence of Emeril along with the thyme and nutmeg.
Provided by DungeonDeb
Categories < 60 Mins
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
- Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
- Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons butter, stirring to blend.
- Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
- Croutons:
- 1 cup 1/2 to 3/4-inch cubed French bread
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon Essence or Creole seasoning, recipe follows
- Preheat the oven to 400 degrees F. Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
BROCCOLI POTATO SOUP WITH PARMESAN CROUTONS
Categories Soup/Stew Cheese Potato Vegetable Vegetarian Quick & Easy Parmesan Broccoli Winter Gourmet
Yield Makes about 8 cups, serving 4
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.
- Set broiler rack about 1 inch from heat and preheat broiler.
- While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.
- Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.
- Serve soup with croutons.
BROCCOLI SOUP WITH CRISPY CROUTONS & GOAT'S CHEESE
For an ideal lunch or starter, try this warming broccoli soup
Provided by Sara Buenfeld
Categories Lunch, Snack, Soup, Supper
Time 50m
Yield Enough for 4 for lunch or 6 as a starter
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/gas 6/fan 190C. Put the bread in a bowl and add the oil and a little salt. Mix well to coat the bread, then tip onto a baking tray. Bake for 10-12 minutes until crunchy and golden.
- Meanwhile, chop the broccoli stalks and florets, but keep them separate. Melt the butter in a pan, then add the onion, broccoli stalks and nutmeg and fry for 5 minutes until soft. Add the broccoli florets and stock, then the milk. Cover and simmer gently for 8 minutes until the broccoli is tender.
- Take out about four ladles of broccoli, then blend the rest in a food processor or with a hand blender, until smooth. Return the reserved broccoli to the soup and check for seasoning. (The soup will keep in the fridge for 2 days or you can cool and freeze it and keep the croutons in a plastic food bag.)
- To serve, reheat if necessary and scatter with the croutons and goat's cheese.
Nutrition Facts : Calories 435 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.99 milligram of sodium
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